Kale Soup with Black-Eyed Peas Recipe

Kale Soup with Black-Eyed Peas

Serves 8

A hearty soup is the perfect way to warm the body and soul, and this soup just happens to be gluten-free. Satisfying enough to serve as a meal, this soup is a great take along dish when eating at a friends homejust reheat on the stove and serve.

1 Tbs. olive oil
1 medium onion, chopped
1 rib celery, chopped
1 large carrot, peeled and chopped
1 tsp. paprika
1 bay leaf
4 cups low-sodium vegetable stock or water
1 14-oz. can diced tomatoes, drained
3 cups chopped kale
3 cups cooked or canned black-eyed peas, rinsed if canned
2 Tbs. wheat-free tamari
3 cups cooked brown rice
Salt and freshly ground black pepper to taste

In large pot, heat oil over medium heat. Add onion, celery and carrot. Cover and cook 5 minutes until softened. Add paprika, bay leaf, stock or water, tomatoes and kale and cook, uncovered, until kale is tender, about 15 minutes. Add peas and tamari, and simmer 5 minutes.
Just before serving, add rice and heat through. Season with salt and pepper, and serve.